Roasted Chicken Wings With Smoked Paprika Mayonnaise
This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.
READY IN: 10hrs
YIELD: 12-14 wings
UNITS: US
INGREDIENTS
Nutrition- 3
- 3⁄4cup dry red wine
- 1⁄4cup water
- 1teaspoon sweet spanish smoked paprika
- 1 1⁄2tablespoons sherry wine vinegar
- 2teaspoons sugar
- 2teaspoons salt
For the Smoked Paprika Mayonnaise
- 1⁄3cup mayonnaise
- 1teaspoon medium-dry sherry
- 1⁄4teaspoon sweet spanish smoked paprika
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DIRECTIONS
- Cut off wing tips, reserving for another use, and halve the wings at the joint.
- Put wings in a large sealable plastic bag.
- Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
- Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
- Preheat oven to 400°F.
- Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
- Make mayonnaise while wings are cooking:
- In a bowl whisk togehther all mayonnaise ingredients.
- Serve wings with mayonnaise.
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